Shakshuka with mushrooms and pumpkin
A source of protein and healthy fats, this dish is rich in vitamins and minerals thanks to the pumpkin and mushrooms. Its rich flavor and aroma of herbs make it perfect for breakfast or a light dinner.
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Kitchen: Mediterranean
Difficulty: simple
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Digestion time: 3 hour
Complete protein: ✔
Slice red onion (¼ piece) into feathers and sauté in ghee (1 tbsp) until soft.
Add diced pumpkin (100 g) and sauté over high heat until golden brown.
Then add mushrooms (100 g), chopped parsley (3-4 sprigs), sage (1-2 leaves), and thyme (1 sprig). Season the mixture with nutmeg (a pinch), pepper, and salt to taste.
Simmer over medium heat for 4-7 minutes.
Make small indentations in the mixture and carefully crack eggs (2 pieces) into the formed “nests”.
Reduce the heat to low and cook until the desired yolk consistency is reached.
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